A hearty blend of chickpeas, spinach, and herbs in a savory tomato base, perfect for cozy meals.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 4 cups fresh spinach, roughly chopped
→ Legumes
07 - 2 cans (15 ounces each) chickpeas, drained and rinsed
→ Liquids
08 - 1 can (14 ounces) crushed tomatoes
09 - 4 cups vegetable broth
→ Seasonings & Herbs
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - ½ teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
16 - Grated Parmesan cheese or vegan alternative (optional)
# Cooking Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 6 to 7 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chickpeas, crushed tomatoes, vegetable broth, dried thyme, oregano, bay leaf, and red pepper flakes if using. Stir thoroughly.
04 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
05 - Remove bay leaf. Use a potato masher or immersion blender to mash some chickpeas for a creamier texture, if desired.
06 - Stir in fresh spinach and cook an additional 3 to 4 minutes until wilted.
07 - Adjust seasoning with salt and black pepper according to preference.
08 - Ladle soup into bowls and garnish with chopped parsley and Parmesan or vegan cheese, if desired.
